The 4th of July always reminds me of summertime gathering and grilling. But instead of the typical BBQ, how fun would it be to have a Grilled Pizza Bar where everyone could make their own personal pizzas? Today, I've partnered with Whole Foods Market for another grilling shoot as part of our summer grilling series, bringing you a little 4th of July inspiration--a low-key Backyard Grilled Pizza Bar and Root Beer Floats. As with our Father's Day shoot, we had some friends over (thanks Eric, Susana, Nico and Mateo!) to help us build pizzas and make root beer floats for kids AND adults (hello, alcoholic root beer and bitters!).

I wanted everything to be easy and low-key. Whole Foods Market made it super easy to pull together everything I needed for the pizza bar, from my favorite refrigerated multi-grain pizza dough to the frozen grilled corn to the jarred pesto sauce. To be honest, everything but the tomato sauce and vegan cashew cream was premade! We followed these easy directions on How to Grill Pizza from the Whole Foods website.

I put ingredients in muffin tins so the kids could easily see all their options--surprisingly, Theo chose grilled corn to put on his pizza! Everyone was encouraged to get creative. It was fun and funny to see the dough take form--some were rectangular and others were the shape of Montana and Texas. Some of the pizzas we made included:

The root beer floats for kids and adults were a hit as were the sangrias in the cutest bottles. I consulted with Dan, a cocktail expert at Whole Foods Market Gilman, on the best way to make an alcoholic root beer. His recommendations were spot on not to mention the packaging! He also recommended these amazing sangrias! Here's a list:

Father’s Day is just around the corner on June 19th. I've partnered with Whole Foods Market to bring you a little Father's Day camp grilling and beer tasting inspiration for all you dads out there--new dads, single dads, grandads, animal dads and every other rad dad out there.

We invited our good friends Brad and Nancy and their son Ben, along with Eric and Susana and their boys Nico and Mateo, over for some urban camp grilling (think foil-wrapped camp food cooked on a backyard grill). We also roasted s'mores over a portable fire pit, set up an outdoor movie screen for the kids, and had a blind beer tasting for the dads. Oh, and we can't forget the Warriors playoff game that happened to be playing that night. Go Dubs!

For the beer tasting, I wanted two IPAs and two Stouts, I wanted them to be from local or California breweries, and of course, the label had to be cute--Rachel from Whole Foods Gilman was amazing at helping me select a few craft brews for me to choose from. Here were my final selections:

Iron Springs Casey Jones Imperial IPA (Fairfax, CA)This double IPA has twice the hops and grains as its counterpart. Significant floral, citrus, and peppery notes on the nose, yet even with the enormous hop profile, the huge grain bill results in a very well balanced brew.

I hand painted a rough buffalo plaid pattern onto kraft butcher paper to line the tables. I designed some cute beer tasting cards for the dads to rate each beer.

Um, luckily I printed out four cards! And please note that Theo did not actually taste test any of those beers. ;)

Three rad beer-loving dads with their winning selections from the beer tasting--so fun that they each had a different favorite! They had a lot of fun discovering these new beers and were pleasantly surprised that Whole Foods had such a great selection of craft brews.

Delicious olives and cheeses including ones from Kite Hill (made with almond milk and so good!), Mitica Cana de Oveja Mitica and Fromi Brebirousse D'Argental.

These Candied Hazelnuts from the new Camp Sunset cookbook were so easy to make and highly addictive. You could also find the recipe here.

These Cool Kebabs from the Camp Sunset cookbook were super easy and quick to make. Even Theo helped out--he made the one with all grapes and one cheese cube ;)

And can we talk about these delicious little goodies? A Whole Foods Market exclusive, they're from Fork in the Road, a company that acts responsibly, humanely and compassionately and are made with sustainable, pasture-raised uncured beef without any antibiotics or added hormones.

For dessert I made these Peach Crisps in Foil Packets with Creme Fraiche Whipped Cream from the Camp Sunset cookbook.

It wouldn't be urban camping without s'mores by the firepit, right? Nick put together our Stahl Firepit in a jiffy. Should have started the fire earlier so it would be perfect for s'mores but the guys were too busy beer tasting!

A couple of weekends ago we celebrated Lucas' 6th birthday party. Time sure flies--I just can't believe he is now 6! Remember his 1st, 2nd, 3rd, 4th, and 5th birthday parties? As usual, I ask Lucas what kind of party he wants each year and then I put my own modern spin on theme. This year Lucas initially asked for a Pokemon party but later decided on a magic theme after having seen a magician called Magical Nathaniel at Playland-Not-At-The-Beach.

I designed the invitations with a clean but slightly vintage feel, complete with custom photo envelope liners and a custom rubber stamp that would be used on favor bags and food packaging. The double thick invitations were mailed in kraft envelopes and sealed with wraparound address labels.

The party took place at the Padre Picnic Area in Tilden Park in Berkeley and the we couldn't have lucked out with better weather--you never know in April! Guests set out blankets and flew kites, played soccer, baseball and tag. We hired Magical Nathaniel to perform a magic show for 45 minutes. He was amazing and kids and adults alike were in awe by his tricks. Funny how every 6-year old seems to think they know how he does his tricks.

Per Lucas' request, I made him a chocolate cake with vanilla frosting and edible gold stars and a gazillion cupcakes for his friends.

A Jackson birthday party tradition, we had donut holes with custom designed cones--always a huge hit with everyone!

Nick and I made this awesome playing card pinata and giant magic wand for busting it open. It was actually really easy and full DIY instructions can be found on Oh Happy Day blog.

I used the custom rubber stamp for the cotton favor bags that each held Pocky Sticks (they look like magic wands!), a coin trick, fortune teller fish, and mini word game books.

Lucas had the brilliant idea of having a Make-Your-Own-Wand station. Using a wooden dowel with eye hooks, kids could use Japanese washi tape and choose colorful ribbons to make a fun magic ribbon wand.

Okay, how cute is my friend Jeanne's daughter Hayden sipping her organic lemonade? And my niece Tallia waving her wand and my friends Aaron and Corrine's daughter Josephine who LOVED the corn on the cob.

Mini Chicken Corn Dogs were a kid favorite.

Whole Foods Market Gilman provided delicious Mochi Ice Cream from Bubbies. I packaged and labeled them individually in glassine bags and stamped them with Lucas' birthday logo. I chose four flavors--Mango, Green Tea, Strawberry and Vanilla.

If you don't know about this Cabbage Crunch Salad at Whole Foods, you're missing out. Not sure if every location has it, but damn, it's good.

I usually prefer the vinegar-based kind of potato salad, but this was the Best Classic Potato Salad ever!

Magical Nathaniel was awesome! He's a Cal student and does magic on the side but plans to make it his full time gig. If you need a magician for your party, you need to hire him. Nearly every kid sat still for the 45-minute performance. He was entertaining and engaging with the kids, often asking for volunteers to help him with his tricks. The kids loved it!

OMG, Magical Nathaniel solved this Rubik's Cube in a minute and 30 seconds--blindfolded!

This is the look of a 3.5-year old who missed his nap and ate nothing but fruit and donut holes for lunch. Poor Theo.

This pinata was awesome because no one could bust it open which meant every kid got a chance to hit it. Ha!

I had the opportunity to check out the new Sweetgreen in Berkeley today. Taking over the old Oscar's on Shattuck Avenue, Sweetgreen brings healthy, vegetable and whole grain focused food to Berkeley using organic ingredients from local sources--honestly, I think it's about time something like this opened up here.

I had the Bay Bowl (organic wild rice + shredded kale, apples, sweet potatoes, toasted almonds, local goat cheese, roasted chicken, balsamic vinaigrette) and it was SO good! I really want to try the seasonal salads and the Omega Bowl next. I washed down my big bowl with the Hibiscus Lime Fresca. The building retained the overall feel of Oscar's with its signature arched windows and signage but now it has a more modern and fresh feel. The Sweetgreen team was working hard and churning out delicious bowls left and right. I'll definitely be coming back for more.

Check out the official opening of Sweetgreen on April 19th. All opening day proceeds will go to the Berkeley Technology Academy garden project and Sweetgreen in schools programming in the neighborhood.

When nick and I met over 12 years ago, he was a vegetarian and I was a big time carnivore (growing up in a Chinese household meant some kind of meat protein with every meal). We came to a compromise on our dietary preferences very early on in our relationship (true love!) which consisted of eating mostly vegetarian but fish, chicken and turkey were okay. We weren't strict and my willpower was next to none--I mean, how could I resist the occasional slice of pepperoni pizza?

Fast forward to 2016, and many documentaries later, Nick has gone back to his vegetarian ways but includes fish (so, a pescatarian). I truly admire his tenacity but I must admit, as the cook/baker in the house, this was initially a bit of a challenge for me. Of course, Nick told me not to do anything differently and he'll just eat his own thing. But that would not be enjoyable for me-- the idea of the kids and I gorging on my Lemon Olive Chicken while he ate a bagel and cream cheese? So I've challenged myself to cook more vegetarian and fish meals--on the nights Nick isn't home for dinner, I'll cook my chicken dishes if I feel like it.

One of the biggest challenges as the cook in the house is making something that satisfies everyone. This Black Bean Polenta does the trick--we all love it, it's inexpensive, makes amazing leftovers, great for potlucks, plus it's vegetarian and gluten free. I love the version the Juice Bar Collective makes and found a version from Farmgirl Gourmet that I slightly modified.

I've been prepping this week to host Thanksgiving at our home. It's my favorite holiday of the year and I love everything going on in the kitchen. On the menu this year is turkey (brining is key), roasted brussels sprouts with balsamic vinegar, butternut squash soup with ginger, homemade pumpkin pie with gluten free crust and Nick is making a homemade non-gluten free apple pie. Our family will be bringing cranberry sauce, salad, mashed potatoes and my mom's making shrimp fly lice (aka fried rice!). :)

I usually like to put out a cheese plate for guests to nibble on before dinner. Remember the fancy spread I put together last year with 34 Degrees crisps? I collaborated with 34 Degrees again to put together a simplified plate with just a couple of cheeses (I used Cambazola and Manchego from Whole Foods) and some flavorful crackers like the Toasted Onion, Rosemary and Cracked Pepper. Beautifully simple and a delicious start to a giant feast!

Remember last year when I said this was the best granola ever? Well, not that I changed my mind, but I decided that I can have as many "best" recipes as I want. And this recipe is aptly named Best Granola Ever No. 2. With its crispy coconut chips, maple glazed pecans, Maldon sea salt (that salty sweet combo effect!), and crackly texture, this granola is seriously addictive. I may or may not have eaten an entire Ball jar of granola in one sitting.

Granola shards! I've decided I like crispy shards over chewy clumps.

The original recipe is so damn good but I modified this recipe slightly to eliminate refined sugar. My modifications include using half olive oil and half coconut oil, adding unsweetened coconut flakes for more coconut flavor, replacing brown sugar with coconut sugar, adding raisins and only stirring once during baking.

I can't believe Halloween is just around the corner! A few weeks ago I designed/styled a fun Monster Movie Night party along with the talented catering crew from Whole Foods Market Berkeley for one of my favorite blogs 100 Layer Cakelet and all shot by the talented Michelle Drewes. It was super fun! I designed these fun invitations with finger monsters in kraft jewelry boxes.

Whole Foods Market Berkeley's catering team did an AMAZING job with the spooky spread (remember Lucas' 5th birthday party they catered?)--monster pizzas, witches fingers (hummus and veg dip), graveyard dip (7 layer bean dip), banana ghosts (frozen bananas dipped in white chocolate), and caramel apple and pears. They provided gorgeous fall flowers with ghosts made of cheesecloth, "healthy" candy and not-too-scary Halloween books. We played "Monsters, Inc." on a white sheet and the kids were hooked.

I created this monster backdrop for the food table complete with eyeball pumpkin.

I had no idea that Whole Foods Market Berkeley made custom cakes like this one--using one of Lucas' monster drawings. So cute! They also make character cakes using licensed images like Star Wars. Who knew?

I set up a low table with some goodies for the kids including glow sticks and jars with neon bouncy balls and spiders from Target. Lucas set out place mats and drew monsters on each one. He was so excited to help!

Things have been pretty busy over here--the kids' school schedules and extracurricular activities as well as work have all bee keeping me on my toes. Here are just a few recent photos. More can be found on my Instagram feed.

1. Cactus centerpiece from Banchan Workshop #4 I shot this weekend (more pics to come).2. Soccer Saturdays.3. More Soccer Saturdays. Go Coyotes!4. What little brothers do while big brothers play soccer on Saturdays.5. Enjoying my short one on one time with Lucas at school pick ups before getting Theo.6. And then this happens when we pick up Theo.7. Frozen yogurt date with Lucas.8. I love that Theo is my little helper in the kitchen. He's my little foodie in his mini apron!9. A really good sushi restaurant close to our home. Lucas' favorite food is salmon sashimi.10. Play date at the Rose Garden. Love that Lucas has made so many new friends in just a month.11. Theo's hat is back! Fall must be here!12. I styled a Halloween photo shoot for 100 Layer Cakelet and Whole Foods. Photo by the talented Michelle Drewes.13. Made this granola again. So good.14. My baby Pixel would have been 14 this month. I miss him so much and think about him every day.15. Podcast interview for Jennifer Snyder's Creating Your Own Path series. Photo by Jennifer Snyder.

+ Photos taken with my iPhone 5+ Find me on Instagram (@good_on_paper)+ Subscribe to receive the latest posts and Good on Paper updates delivered to your inbox. You could also use Blog Lovin' or Feedly to follow along.

A couple of weeks ago, I volunteered to make homemade soft pretzels with Lucas' preschool class. I made them last year as well and they were such a big hit with the kids and the teachers so I figured I would make them again. Plus, who doesn't love a soft baked pretzel, salty and dripping with melted butter?

Lucas helped me knead the dough in his jammies before heading off to school. He's a great helper in the kitchen -- remember how he peeled those Brussels sprouts? I let the dough rise for an hour while I got the kids ready and dropped off at school. The kids were super excited to make their own pretzels! They used their listening/following instructions skills to roll out their own dough and twist them into a pretzel shape. I dipped them in a baking soda/warm water bath (this gives the pretzels a nice golden-brown color) and then laid them out onto parchment paper on a tray. I used a Sharpie to write kids' initials next to their pretzel. The kids also had to be extra patient as the dough had to rise again for 15 minutes and then bake in the oven. When they were ready, the only complaint I heard was that they all wanted more!

Each pretzel was unique and they kids were so proud. I offered two dipping sauces, ranch and nacho cheese, but most kids wanted them plain with salt.

+ Click here for a printable PDF (Note: This recipe makes 6 pretzels but I quadrupled the recipe for the kids project)+ Photos taken with my iPhone 5 (excuse the not-so-great quality of the photos -- I had flour and butter all over my hands and surrounded by 20+ preschoolers)+ Find me on Instagram (@good_on_paper)+ Subscribe to receive the latest posts and Good on Paper updates delivered to your inbox. You could also use Blog Lovin' or Feedly to follow along.